"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Donna Peterson's Orange Zucchini Bread, by Susan McCabe, is from Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. sugar 1/2 c. oil 1/2 c. buttermilk 3 eggs 3 tsp. vanilla 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 c. raisins, plumped in hot water (or dates) 2 c. shredded zucchini 1 large orange nuts (optional)
Blend sugar, oil, and buttermilk. Add eggs, one at a time. Mix well and add vanilla. Sift dry ingredients, and mix in. Grind or use blender on orange, rind and all. Mix in zucchini and orange. Add nuts if desired. Bake in 2 large loaf pans, about 1 hour and 20 minutes or until done in a 325º F oven.
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